Chickpeas with Paprika and Cilantro

This chickpea dish was part of the Ranch’s bountiful vegetarian lunch buffet when we first arrived. When I asked for the recipe, I had no idea how simple it would be. I’ve been home from the ranch 2 days now and have had these chickpeas for lunch both days.

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About Pam Anderson

Pam Anderson considers herself Every Cook. A New York Times bestselling author, she has been cooking nearly everyday for over 30 years. With seven published books, she brings satisfying recipes and sage advice to both novice and veteran cooks. Whether you’re on a quest for the perfect brownie, wanting to get dinner on the table effortlessly, hoping to entertain more simply, attempting to shed pounds permanently, or looking to eat delicious meatless, Pam can help. AARP’s official food expert, she is a chef contributor at Runner’s World magazine. Pam is former Executive Editor of Cook’s Illustrated magazine. Her food articles have appeared in many food magazines. She teaches cooking classes across the country and appears frequently on TV and radio.

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This recipe is perfect- healthy and simple! I have many cans of chickpeas and needed a recipe just like this, since I already have a batch of hummus in the fridge:). Plus- it’s now 12:10 and hadn’t a clue as to what to have for lunch… Now I know.

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